10 Simple Hacks to Keep Your Fruits and Vegetables Farm Fresh
Posted January 24
In days past, the lady of the house would decide what is to be cooked that day, and depending on their station in life, the necessary things would be bought or collected fresh from the garden. But that was really long ago, and in today’s fast paced world, trips to the supermarket are a weekly chore, and fresh fruits and vegetables are neither convenient nor possible every day of the week. But the problem with buying and storing all of these fruits and vegetables is simply that they don’t stay fresh. Potatoes and onions sprout or get moldy, berries turn soft and mushy, bananas become overripe and go brown and leaves get limp and slimy. Vegetables no longer seem appetizing and it seems easier to simply skip them.
Here are a few simple hacks to keep your fruits and vegetables fresh, which will make it worth it to include them in every meal.
Don’t wash your vegetables
Washing vegetables just adds moisture and aids in the growth of mold and other little creatures, making the food spoil much faster. However, if you feel that you might not be able to wash it just before eating and you need to wash the produce before storing it, it would be best to wash them with water and vinegar, let them dry and then store them in aerated containers, depending on the fruit or vegetable.
Store celery in foil
Celery tends to get tough and rubbery over time, therefore, the best way to store it is to wrap it in foil and put it in the refrigerator, so that no air reaches it.
Store potatoes with apples
Potatoes sprout when kept in storage for a long time, and this is bad because it changes the taste, texture and nutritional content of the potato. The best way to avoid this is to store a few apples along with the potatoes as the apples release chemicals which keep the potatoes from sprouting.
Wash berries with vinegar
Berries are delicate and tend to get mushy and moldy very easily. Store them in a way that they do not get squished by other fruits and vegetables. Prevent mold by washing them in a water and vinegar mixture (10 parts water to 1 part vinegar), and then drying them and storing them in an airtight bag or container. If you are planning to use them for cooking, it would be best to freeze them as they maintain their flavor and color for longer that way.
Wrap banana stems in plastic
Bananas get overripe very soon and become very unappetizing once they do. The best way to stop this is to wrap the stems in plastic wrap as they secrete ethylene gas which makes the fruit turn ripe faster.
Store apples in plastic bags
Apples also secrete ethylene gas, and it is best to store them in plastic bags with a few holes in them to prevent them from going bad too soon.
Store lettuce with paper towels
Moisture in the bag will make lettuce leaves go limp and soggy, so it is a good idea to put in a few paper towels in along with them to absorb any extra moisture in the bag.
Dry mushrooms before storing
Mushrooms get brown spots and become slimy when stored where moisture or water droplets can get to them. It is best to let them dry completely and then store them in aerated containers like brown paper bags. Anything that traps moisture could result in disaster.
Put herbs in water or dry them or freeze them in oil
Like cut flowers, fresh herbs cannot survive for long without water, dip their stalks in water and keep them in a mason jar or some such container in the fridge. Alternatively, you could simply hang them in bunches upside down in the kitchen and let them dry out. If you use these herbs with oil in a lot of recipes, then place chopped herbs in an ice cube tray, pour oil over it and let it freeze so that you have a fast and easy addition to any recipe.
Cut the tops off carrots and beets
The leaves on carrots and beets steal their nutrients even when they’re no longer in the ground, and therefore, it is best to chop them off before storing these veggies in the fridge.